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Refreshing Grilled Radish, Strawberry and Parsley Leaf Salad 2014-06-18 https://www.metro.ca/userfiles/image/recipes/fraicheur-de-radis-grilles-fraises-et-pousses-de-persil-10110.jpg PT15M PT06M PT1H21M

Start by making the marinade. Combine, in a resealable plastic bag, the rice vinegar, the lemon juice and radishes. Close the bag and let the radishes marinated at room temperature from one to two hours.When the marinating time is over, preheat the barbecue at high heat. Slightly oil the grill.Remove the radishes from the bag and reserve the marinade. Place the radishes on the hot grill as well as the green onions. Cook for 3 minutes on each side and remove the vegetables from the grill. Cut the green onions on an angle and reserve.Prepare the vinaigrette by combining 2 tablespoons of the marinade, the orange juice, the chive sprigs, the almond butter, the honey as well as the olive oil in a blender. Crush until you get a smooth liquid. Season to taste and reserve the vinaigrette in a bowl.To assemble the salad, combine the strawberries, the grilled radishes and green onions, the almonds and the parsley leaves in a bowl. Add a small amount of vinaigrette in the bowl and toss gently. Season and divide the salad between 4 plates.Sprinkle with the orange zests and serve immediately.

4 Chef Caroline McCann

5 1 5 5

marinade Vinaigrette Salad

Refreshing Grilled Radish, Strawberry and Parsley Leaf Salad

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servings

0:15

Preparation

0:06

COOKING

1:21

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

marinade

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1/4 cup
(65 ml)
rice vinegar

2 Tbsp.
(30 ml)
Lemon juice

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LEMONS

$2.99 ea.

2 lb PRODUCT OF SOUTH AFRICA OR ARGENTINA GREEN BEANS 340 g PRODUCT OF U.S.A BELLE GROOVE PORTABELLA MUSHROOMS 170 g PRODUCT OF ONTARIO LIMES 1 lb PRODUCT OF MEXICO

16

radish stems removed and halved

12

green onion

Vinaigrette

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1/4 cup
(65 ml)
orange juice

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1.54 - 1.75 L SELECTED VARIETIES

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FRUITÉ, OASIS JUICE OR SPARKLING ICE

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5 AIR MILES^® Bonus Miles when buying 3

10

sprigs of chives

1 Tbsp.
(15 ml)
almond butter

1/2 tsp.
(3 ml)
honey

1/3 cup
(85 ml)
olive oil

salt & pepper

Salad

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20

Quebec strawberries

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454 g PRODUCT OF U.S.A., NO 1 GRADE BLACKBERRIES 170 g PRODUCT OF U.S.A. OR MEXICO

1/2 cup
(125 ml)
roasted almonds

1 cup
(250 ml)
italian parsley

2 tsp.
(10 ml)
orange zest

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Preparation

When the marinating time is over, preheat the barbecue at high heat. Slightly oil the grill.

Remove the radishes from the bag and reserve the marinade. Place the radishes on the hot grill as well as the green onions. Cook for 3 minutes on each side and remove the vegetables from the grill. Cut the green onions on an angle and reserve.

Prepare the vinaigrette by combining 2 tablespoons of the marinade, the orange juice, the chive sprigs, the almond butter, the honey as well as the olive oil in a blender. Crush until you get a smooth liquid. Season to taste and reserve the vinaigrette in a bowl.

To assemble the salad, combine the strawberries, the grilled radishes and green onions, the almonds and the parsley leaves in a bowl. Add a small amount of vinaigrette in the bowl and toss gently. Season and divide the salad between 4 plates.

Sprinkle with the orange zests and serve immediately.

Source : Chef Caroline McCann

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